commit: 0411f2c18b89baca70adf05df863432d3b6f4017
parent 099856bde3fd73fb9f887c3429e040945a80f7a6
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 13 Feb 2025 08:29:48 -0800
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<dc:creator><![CDATA[Rek Bell]]></dc:creator>
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<![CDATA[<img src='https://grimgrains.com/media/recipes/stovetop_zaatar_pizza.jpg' width='600'/>
-<div><p>First off, forgive the so-so, unphotogenic, borderline unappetizing photo at the top, we only ever prepare pizza in evenings and taking good photos while it's dark is near impossible on this boat. When the days get longer, as winter fades and spring settles in, we hope to take another, better picture of this dish. We can assure you that this pizza kicks some serious ass.</p><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1% yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. It is not necessary to proof the yeast, you can add it directly in the flour, but in this recipe I proof my instant yeast because it is a way to ensure that the yeast is still active(it won't bloom if it isn't).</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plant-based cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes with a lid on.</p><p><b>Flour</b>. Evidently, it is possible to replace the portion of whole wheat flour with 100% all-purpose.</p></div><p><a href='https://grimgrains.com/site/stovetop_zaatar_pizza.html'>Continue reading</a></p>]]>
+<div><p>First off, forgive the so-so, unphotogenic, borderline unappetizing photo at the top, we only ever prepare pizza in evenings and taking good photos while it's dark is near impossible on this boat. When the days get longer, as winter fades and spring settles in, we hope to take another, better picture of this dish. We can assure you that this pizza kicks some serious ass.</p><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1% yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. It is not necessary to proof the yeast, you can add it directly in the flour, but in this recipe I proof my instant yeast because it is a way to ensure that the yeast is still active(it won't bloom if it isn't).</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plant-based cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes with a lid on.</p><p><b>Flour</b>. Evidently, it is possible to replace the portion of whole wheat flour with 100% all-purpose.</p><p><b>Oven version</b>. To cook these pizzas in the oven, don't pre-cook the dough, lay it out in the desired shape(circle, or rectangle), add the toppings and bake at 230 °C (450 °F) for 15-20 minutes. For a darker top, set the oven to broil for the last 5 minutes(keep watch though). Instead of making 2 pizzas, it's possible to make <a href='../media/recipes/stovetop_pizza_03.jpg' target='_blank'>1 large one</a>.</p></div><p><a href='https://grimgrains.com/site/stovetop_zaatar_pizza.html'>Continue reading</a></p>]]>
</description>
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — stovetop zaatar pizza</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>stovetop zaatar pizza</h1><h2>2x23 cm(9 in) pizzas — 90 minutes</h2><img src='../media/recipes/stovetop_zaatar_pizza.jpg'/><div class='col2'><p>First off, forgive the so-so, unphotogenic, borderline unappetizing photo at the top, we only ever prepare pizza in evenings and taking good photos while it's dark is near impossible on this boat. When the days get longer, as winter fades and spring settles in, we hope to take another, better picture of this dish. We can assure you that this pizza kicks some serious ass.</p><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1% yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. It is not necessary to proof the yeast, you can add it directly in the flour, but in this recipe I proof my instant yeast because it is a way to ensure that the yeast is still active(it won't bloom if it isn't).</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plant-based cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes with a lid on.</p><p><b>Flour</b>. Evidently, it is possible to replace the portion of whole wheat flour with 100% all-purpose.</p></div><dl class='ingredients'><h3>topping</h3><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1, medium</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b></a><u>7 whole olives</u></dt><dt><a href='sun_dried_tomatoes.html'><img src='../media/ingredients/sun_dried_tomatoes.png'/><b>sun dried tomatoes</b></a><u>7 tomatoes</u></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a><u>35 ml</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>1.5 g</u></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a><u>1.5 g</u></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a><u>10 g</u></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a><u>5 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>80 ml</u></dt></dl><ul class='instructions'><li>Cut <i>1 medium</i> <a href='yellow_onion.html'>yellow onions</a> into thin slices. Pan-fry the onion slices in <a href='olive_oil.html'>olive oil</a> at medium-heat until the onions are lightly browned and tender. Set aside. (I like to add a very tiny pinch of baking soda to hasten the browning of the onions, with <a href='https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/' target='_blank'>this technique</a> it takes <u>8 to 10 minutes</u>, otherwise it can take 45 minutes).</li><li>Slice some <a href='black_olives.html'>black olives</a> (I cut whole pitted olives lengthwise in 3's), as well as some thinly-sliced <a href='sun_dried_tomatoes.html'>sun-dried tomatoes</a>(or fresh tomatoes). Set aside.</li><li><b>Cheese</b>: In a small bowl, add <i>35 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.5 g (1/2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder(dry)</a>, <i>1.5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a>, <i>10 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see to <a href='mustard_from_seed.html'>make your own mustard</a>). Add <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> gradually, the mixture should be runny, but not too watery. Reserve for later.</li></ul><dl class='ingredients'><h3>dough</h3><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>250 ml, warm</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>7 g</u></dt><dt><a href='instant_yeast.html'><img src='../media/ingredients/instant_yeast.png'/><b>instant yeast</b></a><u>2.70 g</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>20 ml</u></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a><u>60 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>210 g</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>5 g</u></dt></dl><ul class='instructions'><li>Measure <i>250 ml (1 cup)</i> of warm <a href='water.html'>water</a>, dissolve <i>7 g (1/2 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a>, then add <i>2.70 g (roughly 1/2 tsp)</i> of <a href='instant_yeast.html'>instant yeast</a> and let it foam and bloom for <u>5-10 minutes</u>(to proof it). Mix in <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>.</li><li>In a large bowl, mix <i>60 g (1/2 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>210 g (1 3/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, and <i>5 g (1 tsp)</i> of <a href='sea_salt.html'>salt</a>. Mix well.</li><li>Create a well in the flour mixture, and pour the water into it. Stir until the flour is well incorporated. Sprinkle a bit of flour onto a working surface, transfer the dough onto it, and knead the dough anywhere from <u>5 minutes</u>, or until the dough should barely stick to the sides of the bowl(although the bottom still can, and that's fine, I add a tiny bit of flour at times if it's too sticky), don't overknead, in all the dough just needs to hold itself well together. Coat the inside of the mixing bowl with some oil, transfer the dough ball back into it, and coat the top of the dough lightly with some more olive oil. Cover the bowl with a clean damp cloth, leave it in a warm place to rise for <u>60 minutes</u>, or until it gets nice and puffy(it can take longer if it's cold).</li><li>Sprinkle some more flour onto a working surface and transfer the dough back onto it. Divide the dough into 2 equal balls, then roll out each ball of dough out into a flat 23 cm (9 inch) circle. Allow the dough to rise for an additional <u>90 minutes</u>.</li><li>Preheat a cast iron pan(ours is 23 cm | 9 inch) at low heat, at first for <u>5 minutes</u>, then raise the temperature to high heat for an additional <u>5 minutes</u>. How long it takes to properly depends on the type of heat and the thickness of the skillet. A drop of water dropped into the pan ought to sizzle. Transfer the pizza dough into the pan, stretching it out to occupy the whole bottom of the pan prior to setting it down, then cover the pan with a lid. Lower to medium-low heat and cook for <u>10 minutes</u>, or until the bottom is well browned and crunchy(having a good crunchy bottom crust makes a hell of a difference). <img src='../media/recipes/stovetop_pizza_02.jpg'>Flip the pizza, and cook for an additional <u>10 minutes</u>. Set the dough aside, and repeat for the other half of the dough.<img src='../media/recipes/stovetop_pizza_01.jpg'></li></ul><dl class='ingredients'><h3>assemble</h3><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>30 ml</u></dt><dt><a href='zaatar.html'><img src='../media/ingredients/zaatar.png'/><b>zaatar</b></a><u>15 g</u></dt></dl><ul class='instructions'><li>With the pizza dough in the cast iron pan, brush the top of the pizza with a thin coat of <a href='olive_oil.html'>olive oil</a>, sprinkle a generous amount of <a href='zaatar.html'>za'atar</a> overtop (the zaatar will stick to the olive oil). Then add the olives, cooked onions, sun-dried tomatoes, and pour the cheese overtop of everything.</li><li>Bring the heat up to medium-heat, when hot, cover the pizza and cook it for <u>6-10 minutes</u>. Transfer to a cutting board, slice up and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — stovetop zaatar pizza</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>stovetop zaatar pizza</h1><h2>2x23 cm(9 in) pizzas — 90 minutes</h2><img src='../media/recipes/stovetop_zaatar_pizza.jpg'/><div class='col2'><p>First off, forgive the so-so, unphotogenic, borderline unappetizing photo at the top, we only ever prepare pizza in evenings and taking good photos while it's dark is near impossible on this boat. When the days get longer, as winter fades and spring settles in, we hope to take another, better picture of this dish. We can assure you that this pizza kicks some serious ass.</p><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1% yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. It is not necessary to proof the yeast, you can add it directly in the flour, but in this recipe I proof my instant yeast because it is a way to ensure that the yeast is still active(it won't bloom if it isn't).</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plant-based cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes with a lid on.</p><p><b>Flour</b>. Evidently, it is possible to replace the portion of whole wheat flour with 100% all-purpose.</p><p><b>Oven version</b>. To cook these pizzas in the oven, don't pre-cook the dough, lay it out in the desired shape(circle, or rectangle), add the toppings and bake at 230 °C (450 °F) for 15-20 minutes. For a darker top, set the oven to broil for the last 5 minutes(keep watch though). Instead of making 2 pizzas, it's possible to make <a href='../media/recipes/stovetop_pizza_03.jpg' target='_blank'>1 large one</a>.</p></div><dl class='ingredients'><h3>topping</h3><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1, medium</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b></a><u>7 whole olives</u></dt><dt><a href='sun_dried_tomatoes.html'><img src='../media/ingredients/sun_dried_tomatoes.png'/><b>sun dried tomatoes</b></a><u>7 tomatoes</u></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a><u>35 ml</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>1.5 g</u></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a><u>1.5 g</u></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a><u>10 g</u></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a><u>5 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>80 ml</u></dt></dl><ul class='instructions'><li>Cut <i>1 medium</i> <a href='yellow_onion.html'>yellow onions</a> into thin slices. Pan-fry the onion slices in <a href='olive_oil.html'>olive oil</a> at medium-heat until the onions are lightly browned and tender. Set aside. (I like to add a very tiny pinch of baking soda to hasten the browning of the onions, with <a href='https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/' target='_blank'>this technique</a> it takes <u>8 to 10 minutes</u>, otherwise it can take 45 minutes).</li><li>Slice some <a href='black_olives.html'>black olives</a> (I cut whole pitted olives lengthwise in 3's), as well as some thinly-sliced <a href='sun_dried_tomatoes.html'>sun-dried tomatoes</a>(or fresh tomatoes). Set aside.</li><li><b>Cheese</b>: In a small bowl, add <i>35 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.5 g (1/2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder(dry)</a>, <i>1.5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a>, <i>10 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see to <a href='mustard_from_seed.html'>make your own mustard</a>). Add <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> gradually, the mixture should be runny, but not too watery. Reserve for later.</li></ul><dl class='ingredients'><h3>dough</h3><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>250 ml, warm</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>7 g</u></dt><dt><a href='instant_yeast.html'><img src='../media/ingredients/instant_yeast.png'/><b>instant yeast</b></a><u>2.70 g</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>20 ml</u></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a><u>60 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>210 g</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>5 g</u></dt></dl><ul class='instructions'><li>Measure <i>250 ml (1 cup)</i> of warm <a href='water.html'>water</a>, dissolve <i>7 g (1/2 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a>, then add <i>2.70 g (roughly 1/2 tsp)</i> of <a href='instant_yeast.html'>instant yeast</a> and let it foam and bloom for <u>5-10 minutes</u>(to proof it). Mix in <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>.</li><li>In a large bowl, mix <i>60 g (1/2 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>210 g (1 3/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, and <i>5 g (1 tsp)</i> of <a href='sea_salt.html'>salt</a>. Mix well.</li><li>Create a well in the flour mixture, and pour the water into it. Stir until the flour is well incorporated. Sprinkle a bit of flour onto a working surface, transfer the dough onto it, and knead the dough anywhere from <u>5 minutes</u>, or until the dough should barely stick to the sides of the bowl(although the bottom still can, and that's fine, I add a tiny bit of flour at times if it's too sticky), don't overknead, in all the dough just needs to hold itself well together. Coat the inside of the mixing bowl with some oil, transfer the dough ball back into it, and coat the top of the dough lightly with some more olive oil. Cover the bowl with a clean damp cloth, leave it in a warm place to rise for <u>60 minutes</u>, or until it gets nice and puffy(it can take longer if it's cold).</li><li>Sprinkle some more flour onto a working surface and transfer the dough back onto it. Divide the dough into 2 equal balls, then roll out each ball of dough out into a flat 23 cm (9 inch) circle. Allow the dough to rise for an additional <u>90 minutes</u>.</li><li>Preheat a cast iron pan(ours is 23 cm | 9 inch) at low heat, at first for <u>5 minutes</u>, then raise the temperature to high heat for an additional <u>5 minutes</u>. How long it takes to properly depends on the type of heat and the thickness of the skillet. A drop of water dropped into the pan ought to sizzle. Transfer the pizza dough into the pan, stretching it out to occupy the whole bottom of the pan prior to setting it down, then cover the pan with a lid. Lower to medium-low heat and cook for <u>10 minutes</u>, or until the bottom is well browned and crunchy(having a good crunchy bottom crust makes a hell of a difference). <img src='../media/recipes/stovetop_pizza_02.jpg'>Flip the pizza, and cook for an additional <u>10 minutes</u>. Set the dough aside, and repeat for the other half of the dough.<img src='../media/recipes/stovetop_pizza_01.jpg'></li></ul><dl class='ingredients'><h3>assemble</h3><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>30 ml</u></dt><dt><a href='zaatar.html'><img src='../media/ingredients/zaatar.png'/><b>zaatar</b></a><u>15 g</u></dt></dl><ul class='instructions'><li>With the pizza dough in the cast iron pan, brush the top of the pizza with a thin coat of <a href='olive_oil.html'>olive oil</a>, sprinkle a generous amount of <a href='zaatar.html'>za'atar</a> spice mix overtop (the zaatar will stick to the olive oil). Then add the olives, cooked onions, sun-dried tomatoes, and pour the cheese overtop of everything.</li><li>Bring the heat up to medium-heat, when hot, cover the pizza and cook it for <u>6-10 minutes</u>. Transfer to a cutting board, slice up and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/src/recipes.c b/src/recipes.c
@@ -1464,7 +1464,7 @@ add_part(&stovetop_choco_oat_cookies, &stovetop_choco_oat_cookies_cookies);
// stovetop zaatar pizza
Recipe stovetop_zaatar_pizza = create_recipe("stovetop zaatar pizza", maindish, "2x23 cm(9 in) pizzas", 20240118, 90);
-set_description(&stovetop_zaatar_pizza, "<p>First off, forgive the so-so, unphotogenic, borderline unappetizing photo at the top, we only ever prepare pizza in evenings and taking good photos while it's dark is near impossible on this boat. When the days get longer, as winter fades and spring settles in, we hope to take another, better picture of this dish. We can assure you that this pizza kicks some serious ass.</p><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1% yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. It is not necessary to proof the yeast, you can add it directly in the flour, but in this recipe I proof my instant yeast because it is a way to ensure that the yeast is still active(it won't bloom if it isn't).</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plant-based cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes with a lid on.</p><p><b>Flour</b>. Evidently, it is possible to replace the portion of whole wheat flour with 100% all-purpose.</p>");
+set_description(&stovetop_zaatar_pizza, "<p>First off, forgive the so-so, unphotogenic, borderline unappetizing photo at the top, we only ever prepare pizza in evenings and taking good photos while it's dark is near impossible on this boat. When the days get longer, as winter fades and spring settles in, we hope to take another, better picture of this dish. We can assure you that this pizza kicks some serious ass.</p><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1% yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. It is not necessary to proof the yeast, you can add it directly in the flour, but in this recipe I proof my instant yeast because it is a way to ensure that the yeast is still active(it won't bloom if it isn't).</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plant-based cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes with a lid on.</p><p><b>Flour</b>. Evidently, it is possible to replace the portion of whole wheat flour with 100% all-purpose.</p><p><b>Oven version</b>. To cook these pizzas in the oven, don't pre-cook the dough, lay it out in the desired shape(circle, or rectangle), add the toppings and bake at 230 °C (450 °F) for 15-20 minutes. For a darker top, set the oven to broil for the last 5 minutes(keep watch though). Instead of making 2 pizzas, it's possible to make <a href='../media/recipes/stovetop_pizza_03.jpg' target='_blank'>1 large one</a>.</p>");
RecipePart stovetop_zaatar_pizza_topping = create_part("topping");
add_instruction(&stovetop_zaatar_pizza_topping, "Cut <i>1 medium</i> <a href='yellow_onion.html'>yellow onions</a> into thin slices. Pan-fry the onion slices in <a href='olive_oil.html'>olive oil</a> at medium-heat until the onions are lightly browned and tender. Set aside. (I like to add a very tiny pinch of baking soda to hasten the browning of the onions, with <a href='https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/' target='_blank'>this technique</a> it takes <u>8 to 10 minutes</u>, otherwise it can take 45 minutes).");
add_instruction(&stovetop_zaatar_pizza_topping, "Slice some <a href='black_olives.html'>black olives</a> (I cut whole pitted olives lengthwise in 3's), as well as some thinly-sliced <a href='sun_dried_tomatoes.html'>sun-dried tomatoes</a>(or fresh tomatoes). Set aside.");
@@ -1495,7 +1495,7 @@ add_serving(&stovetop_zaatar_pizza_dough, &all_purpose_flour, "210 g");
add_serving(&stovetop_zaatar_pizza_dough, &sea_salt, "5 g");
add_part(&stovetop_zaatar_pizza, &stovetop_zaatar_pizza_dough);
RecipePart stovetop_zaatar_pizza_assemble = create_part("assemble");
-add_instruction(&stovetop_zaatar_pizza_assemble, "With the pizza dough in the cast iron pan, brush the top of the pizza with a thin coat of <a href='olive_oil.html'>olive oil</a>, sprinkle a generous amount of <a href='zaatar.html'>za'atar</a> overtop (the zaatar will stick to the olive oil). Then add the olives, cooked onions, sun-dried tomatoes, and pour the cheese overtop of everything.");
+add_instruction(&stovetop_zaatar_pizza_assemble, "With the pizza dough in the cast iron pan, brush the top of the pizza with a thin coat of <a href='olive_oil.html'>olive oil</a>, sprinkle a generous amount of <a href='zaatar.html'>za'atar</a> spice mix overtop (the zaatar will stick to the olive oil). Then add the olives, cooked onions, sun-dried tomatoes, and pour the cheese overtop of everything.");
add_instruction(&stovetop_zaatar_pizza_assemble, "Bring the heat up to medium-heat, when hot, cover the pizza and cook it for <u>6-10 minutes</u>. Transfer to a cutting board, slice up and enjoy!");
add_serving(&stovetop_zaatar_pizza_assemble, &olive_oil, "30 ml");
add_serving(&stovetop_zaatar_pizza_assemble, &zaatar, "15 g");
